The Quality Characteristics of A New Sustainable Functional Kefir Fortified with Spirulina Platensis Microalgae During Storage
Chapter from the book:
Kaygusuz,
K.
(ed.)
2023.
Interdisciplinary studies on contemporary research practices in engineering in the 21st century- V.
Synopsis
The purpose of this study was to reveal the quality characteristics of sustainable functional kefir enriched with Spirulina platensis (S. platensis) microalgae, known for its health effects, during storage (4°C) for 21 days. For this purpose, four kefir samples were produced by using S. platensis microalgae in different amounts (A: 0% (control), B: 0.25%, C: 0.50%, D: 1%). The physicochemical, microbiological, sensory, phenolic contents and antioxidant properties of the kefir samples were investigated during day 1, day 7, day 14 and day 21 of storage.
One of the main results was that the addition of S. platensis powder was seen to increase L. bulgaricus and S. thermophilus counts in the kefir samples during storage (P < 0.05). Among the samples, the D sample had the highest total phenolic and antioxidant activity content (respectively 1033.75 mg GAE L−1 and 15.78 mM TE) (P < 0.05).
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Copyright (c) 2023 Kamil Kaygusuz; Kamil Kaygusuz, Ömer Kaya, Muhammed Yasin Çodur, Ahmet Şumnu, Batuhan Atasoy, İbrahim Halil Güzelbey, Kübra Kurtoğlu Sontay, Abid Ustaoğlu, Elif Öğüt, Özge Duygu Okur, Özgün Burcu İşbecer, Nagihan Yağmur, Yasemin Önal, Süreyya Kocabey, Müge Tarhan, Baran Tarhan, Fulya Aslay, Sezin Güleryüz, Ural Mustafa Özcan, Barış Sandal, Ümmühan Akbay, Sertan Yıldırım, Celal Kıstak, Nevin Çelik